Title: Baked Sour Cream Tacos
Categories: Dairy Ethnic Diet Sauce
Yield: 6 Servings
| 12 | | Tortillas |
| 1 | | Oil for frying |
| 1 | | Sauce: |
| 2 | tb | Oil |
| 2 | tb | Salsa jalapena or your favorite chi |
| 1 | sm | Onion, chopped |
| 1 | cn | Solid pack tomatoes, chopped |
| 1 | | Salt |
| 1 | lb | Monterey jack cheese, cubed |
| 1 | ts | Rubbed oregano |
| 1 | pt | Sour cream, salted |
For sauce, wilt onion in hot oil. Add tomatoes, oregano, salsa, and salt.
Cook for 15 or twenty minutes. Set aside. Fry tortillas lightly in oil, put
some of the sauce and a piece of cheese on each one and roll. Arrange in a
buttered shallow glass baking dish. Pour remaining sauce over tacos, top
with cheese and spoon sour cream over all. Bake at 325 F. for 25 to 30
minutes. Serves 6 to 12.